As I do before posting most of my recipes, I shared this one with my mom. Unlike most of my recipes, she didn't sound exactly thrilled when I read it to her. (She's not that into chocolate. Weird, I know. But whadda ya gonna do?)
The very next day I got a phone call, that went like this:
"Susan. I made those orange and chocolate chip muffins yesterday. OH. MY. GOD. They were soooo good!"
"Really? You thought so?"
"Oh, there's just something so wonderful about the combination of the tangy orange and the sweet chocolate. And you know walnuts are my favorite."
"I'm so happy you liked them!"
Not five days later, I got another call from Mom:
"Susan, this is your mother. I can't stop eating those chocolate chip muffins."
"Seriously?"
"I just baked two more batches yesterday. Everyone who has eaten them loves them! I'm telling them to go to your ba -log, so you've gotta put up the recipe, okay, honey?"
"OK. I'll put it up this week."
Well, dear readers, here is the recipe for the muffins that my mom can't stop eating. Don't say you weren't warned.
Orange, Walnut, and Chocolate Chip Muffins
Makes 12 muffins
Print recipe only here.
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter, melted
1 egg, lightly beaten
1 cup low-fat buttermilk
1/4 cup orange juice, preferably fresh squeezed
2 tablespoons orange zest
1 teaspoon pure vanilla extract
3/4 cup mini chocolate chips (2 tablespoons reserved for tops of muffins)
1/2 cup finely chopped walnuts (2 tablespoons reserved for tops of muffins)
Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together melted butter, egg, buttermilk, orange juice, orange zest, and vanilla. Add to the flour mixture and stir quickly until well combined. Fold in the chocolate chips and walnuts. Spoon the batter evenly into the 12 molds. Sprinkle with reserved 2 tablespoons each of chocolate chips and walnuts.
Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.
My mom also loves these muffins:
Fresh Strawberry, Almond, and Coconut Muffins
Honeyed Orange Ginger Muffins (Quat, Optional)
Crunchy Peanut Butter, Banana, and Chocolate Chunk MuffinsAnd here are more chocolaty muffins....
Orange Chocolate Chip Muffins at Technicolor Kitchen
Banana Chocolate Chip Muffins at The Food Librarian's
PB-Chocolate Chip Muffins at Annie's Eats
Banana Espresso Chocolate Chip Muffins at Tiny Morsels
Chocolate Chip and Candied Ginger Muffins at Baking Bites
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